Spring Pesto

In the summertime, I enjoy making pesto with fresh basil.  Basil is available this time of year, but it is not as good as it is in the summer… so I made Spring Pesto.  Spring Pesto uses a basil base, but other in season ingredients to boost its flavor.  It is very rich and easy to make.

Spring Pesto


  1. 1 cup basil leaves
  2. one quarter cup chopped walnuts
  3. one half of an avocado
  4. 1 cup spinach leaves
  5. 3 tbsp. olive oil
  6. one quarter cup non dairy creamer
  7. one half tsp. garlic salt
  8. 1 tsp. lemon pepper


  1. Combine all ingredients in a food processor.
  2. Chop on high until well blended.

Normally, pesto is served on pasta.  Instead, I stuffed chicken breasts with red peppers and smothered them with the pesto.  Then I baked them at 375 degrees for about 35 minutes, until done.  Delicious!

Happy Allergy Free Eating!


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